We will be deeply flexing on Olive Garden breadsticks by making the ultimate homemade version of them.
Microplane® Premium Series Zester/Grater
Maldon Sea Salt - Flaky Pyramid-Shaped Cystals
2 tsp (6g) instant yeast
1 cup (240g) water (95F)
3 cups 450 bread flour
2 Tbsp (30g)granulated sugar
2 tsp (8g) fine sea salt
3 Tbsp (30g) good extra virgin olive oil
1/4 cup (56g) melted butter
2-3 cloves Garlic, grated
Flakey salt to taste
Start by combining instant yeast and lukewarm water (95F) in a small container. Whisk together. Let sit for 8-10 minutes.
In a medium bowl, combine bread flour, sugar, and fine sea salt. Whisk to combine.
In stand mixer with paddle attachment, add in half the flour mixture and mix on medium-low and while mixing add in the yeast mixture along with olive oil. Mix until thoroughly combined.
Switch to a dough hook attachment and add in the rest of the flour mixture continuing to mix and knead until smooth and elastic.
Place in a lightly greased oiled bowl, cover with lightly greased plastic wrap and let rise at room temperature for 1 hour.
Punch down the dough and dump out onto a lightly floured work surface. Divide dough into 12 even pieces. Cover with a damp towel and let rest.
Take each piece and roll while slowly bringing hands outward creating a rope about 9” long. Rinse and repeat.
Place on a baking sheet lined with parchment paper spaced about 1” apart. Cover with a damp towel and let sit for 45 minutes at room temperature.
Place in a 425F preheated oven for 13 minutes.
In a small pot, add in unsalted butter over medium heat. Take off the heat once bubbling and just brown. Grate in cloves of garlic. Let sit for 30 seconds then strain the garlic out.
Remove the breadsticks and immediately brush generously with the garlic butter.
Top with flaky salt and serve.